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Why You'll Love This cozy whole30 sweet potato and cabbage soup for clean eating
- Easy to Make: This recipe is simple to prepare and requires minimal ingredients, making it perfect for a weeknight dinner.
- Whole30 Compliant: This recipe is free from grains, dairy, and added sugars, making it a great option for those following the Whole30 diet.
- Comforting and Delicious: The combination of sweet potatoes and cabbage creates a comforting and flavorful soup that's perfect for a cold winter's day.
- Customizable: You can customize this recipe to suit your taste preferences by adding your favorite spices or herbs.
- Nourishing: This soup is packed with nutrients from the sweet potatoes and cabbage, making it a great option for a healthy meal.
- Make-Ahead Friendly: You can make this soup ahead of time and store it in the refrigerator or freezer for later use.
- Budget-Friendly: This recipe is budget-friendly and uses affordable ingredients, making it a great option for those on a tight budget.
- Perfect for Meal Prep: This soup is perfect for meal prep, as it can be stored in the refrigerator or freezer and reheated as needed.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, cabbage, onions, garlic, and chicken broth. The sweet potatoes provide a natural sweetness and creamy texture, while the cabbage adds a nice crunch and flavor. The onions and garlic add a depth of flavor and aroma, while the chicken broth provides moisture and flavor. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For cabbage, choose a head that is dense and heavy for its size, with crisp, green leaves. You can substitute the chicken broth with vegetable broth if you prefer a vegetarian option.
How to Make cozy whole30 sweet potato and cabbage soup for clean eating
Chop the onions and garlic into small pieces and sauté them in a large pot over medium heat until they are softened and fragrant, about 5 minutes.
Add the chopped cabbage to the pot and cook until it is slightly wilted, about 3-4 minutes.
Add the diced sweet potatoes to the pot and cook for about 5 minutes, or until they start to soften.
Add the chicken broth to the pot and bring the mixture to a boil.
Reduce the heat to low and simmer the soup for about 20-25 minutes, or until the sweet potatoes are tender.
Season the soup with salt and pepper to taste, and serve hot.
Tips for Perfect Results
Using high-quality ingredients, such as fresh vegetables and homemade chicken broth, will make a big difference in the flavor and texture of the soup.
Overcooking the sweet potatoes can make them mushy and unappetizing, so make sure to check on them regularly while they're cooking.
Adding some spice, such as cumin or paprika, can add a lot of flavor to the soup and make it more interesting.
Experimenting with different herbs, such as thyme or rosemary, can add a lot of flavor to the soup and make it more interesting.
Adding some protein, such as cooked chicken or bacon, can make the soup a more filling and satisfying meal.
Freezing the soup can be a great way to preserve it for later and make it a convenient meal option.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes:
Fix: Check on the sweet potatoes regularly while they're cooking to avoid overcooking them.
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Not Using Enough Liquid:
Fix: Make sure to use enough liquid, such as chicken broth, to cover the sweet potatoes and cabbage while they're cooking.
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Not Seasoning the Soup Enough:
Fix: Season the soup with salt and pepper to taste, and consider adding other spices or herbs to enhance the flavor.
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Not Blending the Soup Smoothly:
Fix: Use an immersion blender or a regular blender to blend the soup until it's smooth and creamy.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some coconut cream or cashew cream to give the soup a creamy texture.
Add some smoked paprika or chipotle peppers to give the soup a smoky flavor.
Add some diced chicken or beef to make the soup a hearty stew.
Add some chopped fresh herbs, such as parsley or cilantro, to give the soup a fresh flavor.
Add some cooked rice, roasted vegetables, or a fried egg to make the soup a filling and satisfying meal.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Make sure to cool it down to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Let it cool down to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Let it cool down to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C).
Is this soup Whole30 compliant?
Yes, this soup is Whole30 compliant. It does not contain any grains, dairy, or added sugars, making it a great option for those following the Whole30 diet.
Can I customize this recipe?
Yes, you can customize this recipe to suit your taste preferences. Feel free to add your favorite spices or herbs, or substitute the sweet potatoes with other root vegetables.
How do I reheat this soup?
You can reheat this soup in the microwave or on the stovetop. If reheating in the microwave, make sure to heat it in 30-second increments, stirring between each interval, until it's hot and steaming. If reheating on the stovetop, make sure to heat it over low heat, stirring occasionally, until it's hot and steaming.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the onions and garlic in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this soup suitable for vegetarians and vegans?
This soup is suitable for vegetarians, but not for vegans. The chicken broth is not vegan, but you can substitute it with a vegan broth or stock to make it vegan-friendly.
cozy whole30 sweet potato and cabbage soup for clean eating
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 small head of cabbage, shredded
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 tablespoons coconut oil
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Step 1: Prepare the sweet potatoes. Peel and dice the sweet potatoes into 1-inch cubes. Place them in a large bowl and set aside.
- Step 2: Sauté the onion and garlic. Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Step 3: Add the cabbage and spices. Add the shredded cabbage to the pot and cook until it starts to soften, about 5 minutes. Add the ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Step 4: Add the sweet potatoes and broth. Add the diced sweet potatoes to the pot and stir to combine. Pour in the chicken broth and bring the mixture to a boil.
- Step 5: Simmer the soup. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the sweet potatoes are tender.
- Step 6: Purée the soup (optional). If desired, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 7: Serve and garnish. Serve the soup hot, garnished with chopped fresh parsley and dill if desired.
- Step 8: Store leftovers. Allow the soup to cool, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Recipe Notes
- To make this recipe more substantial, add some cooked sausage or bacon to the pot.
- For a creamier soup, add 1/4 cup of coconut cream or heavy cream towards the end of cooking time.
- If using frozen cabbage, thaw it first and squeeze out excess moisture before adding it to the pot.
- You can also make this recipe in a slow cooker: brown the onion and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
